Galician chickpea and sausage soup (Caldo Gallego) from Twelve Months of Monastery Soups: International Favorites (page 177) by Brother Victor Antoine D'Avial-Latourrette

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Notes about this recipe

  • breakthroughc on October 22, 2023

    This was good, but not great. I don’t think I would make again. I did not put the potatoes in before cooking the chickpeas. I cooked the soup for 1 hour then added the potatoes and Swiss chard (instead of spinach). I also added a little red wine vinegar at the end. The creamy chickpeas are the best part of this soup, so I definitely would advise using canned chickpeas here.

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